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Behind the Burner: Chicken Breasts Stuffed with Sabatino Truffle Butter by Sabatino Tartufi

Chicken Breasts Stuffed with Sabatino Truffle Butter by Sabatino Tartufi

Pitmaster Pete's Chicken Rub

Behind the Burner: Tavern on the Green Toscana Garlic Parmesan Marinade Grilled Chicken Breast by Tavern Direct

Tavern on the Green Toscana Garlic Parmesan Marinade Grilled Chicken Breast by Tavern Direct

Behind the Burner: Chicken, Hearts, and Herbs by Chef Patrick Connolly

Chicken, Hearts, and Herbs by Chef Patrick Connolly

Behind the Burner: Puff Pastry Chicken Breasts by Divya Gugnani

Puff Pastry Chicken Breasts by Divya Gugnani

Behind the Burner: Mojito Chicken Skewers by BACARDI®

Mojito Chicken Skewers by BACARDI®

Holy Moly Chicken Pasole by Chef Jennifer Schaertl

Behind the Burner: Creamy Chicken Salad Wraps by Divya Gugnani

Creamy Chicken Salad Wraps by Divya Gugnani

Behind the Burner: Simple Spicy BBQ Chicken Calzone by Divya Gugnani

Simple Spicy BBQ Chicken Calzone by Divya Gugnani

Behind the Burner: Savory Chicken Salad by Divya Gugnani

Savory Chicken Salad by Divya Gugnani

Behind the Burner: Chinese Ginger Chicken Salad by Divya Gugnani

Chinese Ginger Chicken Salad by Divya Gugnani

Pollo Alla Cacciatora 2 (Hunter-Style Chicken) by The Italian Academy of Cuisine

Chicken Piccata by Divya Gugnani

Behind the Burner: Sautéed Chicken with Curried Vegetables by Chef Rob Endelman

Sautéed Chicken with Curried Vegetables by Chef Rob Endelman

Spicy Chicken Chili by Calvin Pace

Chicken Pot Pie by Chef Jonnatan Leiva

Behind the Burner: Easy Wok Chicken by Alex McCord

Easy Wok Chicken by Alex McCord

Monsieur's Chicken Piccata by Gregory Generet

Behind the Burner: Brazil Nut Crusted Chicken by Divya Gugnani

Brazil Nut Crusted Chicken by Divya Gugnani

Lemon Chicken and Wild Rice Soup by Divya Gugnani

Behind the Burner: Lima Chicken by Divya Gugnani

Lima Chicken by Divya Gugnani

Buttermilk Baked Giannone Chicken Breast Oregano Pesto Crust, Baby Spinach and Roasted Crimini Mushrooms by D'Artagnan

Behind the Burner: Chicken and Andouille Sausage Gumbo by D'Artagnan

Chicken and Andouille Sausage Gumbo by D'Artagnan

Behind the Burner: Chicken and Tarragon by D'Artagnan

Chicken and Tarragon by D'Artagnan

Behind the Burner: Chicken Breast Au Jus Truffé by D'Artagnan

Chicken Breast Au Jus Truffé by D'Artagnan

Behind the Burner: Crisp Oven Roasted Chicken with Rosemary Potatoes by D'Artagnan

Crisp Oven Roasted Chicken with Rosemary Potatoes by D'Artagnan

Behind the Burner: Pan Roasted Chicken Medallions with Mushrooms and Pancetta in a Sage-Vermouth Sauce by Personal Chef Debby Poe

Pan Roasted Chicken Medallions with Mushrooms and Pancetta in a Sage-Vermouth Sauce by Personal Chef Debby Poe

Behind the Burner: Very Garlicky Chicken by Divya Gugnani

Very Garlicky Chicken by Divya Gugnani

Lemon Chicken with Pasta by Divya Gugnani

Behind the Burner: Chicken Marsala by Divya Gugnani

Chicken Marsala by Divya Gugnani

Chicken Scarpariello by Divya Gugnani

Chicken Apricot Pecan Salad by Divya Gugnani

Asian Walnut Chicken by Divya Gugnani

Chicken Picatta by Divya Gugnani

Stuffed Chicken Paillard with Spicy Toasted Walnuts and Honey Lavender Sauce by Chef Sean Chudoba

Spaghetti with Pine Nuts, Sun- Dried Tomatoes and Chicken by Divya Gugnani

Smoked Chicken Nachos By Chef Dean Fearing

Buffalo Chicken Wings by Divya Gugnani

The Perfect Chicken Stock by Divya Gugnani

Roasted Chicken with Maple Cider Emulsion by Chef Martin Brock

Behind the Burner: The Waverly Inn Chicken Pot Pie by Chef John DeLucie

The Waverly Inn Chicken Pot Pie by Chef John DeLucie

Methi Chicken by Vicky Vij

Fig and Lemon Chicken by Divya Gugnani

Chicken Soup by Divya Gugnani

Chicken Anticuchos by Chef Michael Crossetti

Behind the Burner: Chicken Satay by Chef Philippe Chow

Chicken Satay by Chef Philippe Chow

Behind the Burner: Chicken Lajawab by Vicky Vij

Chicken Lajawab by Vicky Vij

Behind the Burner: Evil Auntie's Roasted Aphrodisiac Chicken by Robin McCain

Evil Auntie's Roasted Aphrodisiac Chicken by Robin McCain

Kadhai Chicken by Divya Gugnani

Chicken Malai Kebab By Divya Gugnani

Chicken Skewers by Divya Gugnani

Chicken and Dumpling Perfection by Divya Gugnani

Behind the Burner: Makhni Chicken by Divya Gugnani

Makhni Chicken by Divya Gugnani

Tandoori Chicken by Divya Gugnani

Chicken Malai Kebab by Divya Gugnani

Methi Chicken by Divya Gugnani

Behind the Burner: Yogurt Marinated Chicken Thighs by Calvin Pace

Yogurt Marinated Chicken Thighs by Calvin Pace

Moroccan Spiced Chicken Wings w/ Carrot Salad by David Katz

Behind the Burner: Chicken & Feta Panzanella Salad by Chef Stephen Lewandowski

Chicken & Feta Panzanella Salad by Chef Stephen Lewandowski

Behind the Burner: Honey Orange Chicken by Divya Gugnani

Honey Orange Chicken by Divya Gugnani

Behind the Burner: A Twist on Chicken Curry by Divya Gugnani

A Twist on Chicken Curry by Divya Gugnani

Behind the Burner: Black Pepper Chicken Curry by Chef Floyd Cardoz

Black Pepper Chicken Curry by Chef Floyd Cardoz

Foie Gras with Pasta and Wild Mushrooms by D'Artagnan

Behind the Burner: Simple Asian Chicken Soup by Divya Gugnani

Simple Asian Chicken Soup by Divya Gugnani

Behind the Burner: Turkey and White Bean Chili by Divya Gugnani

Turkey and White Bean Chili by Divya Gugnani

Bacon Wrapped Sea Scallops on Barbequed Duck By Chef Dean Fearing

Frog Legs Marinated in Beer with Pine Nuts and Lemon by Fossil Farms

Behind the Burner: Wild Boar Roast with Chiles and Sweet spices by Fossil Farms

Wild Boar Roast with Chiles and Sweet spices by Fossil Farms

Behind the Burner: Rabbit Tenderloin with Sage Gnocchi and Whole Grain Mustard Cream by D'Artagnan

Rabbit Tenderloin with Sage Gnocchi and Whole Grain Mustard Cream by D'Artagnan

Behind the Burner: Prune-Stuffed Gnocchi with Foie Gras-Vin Santo Glaze by Chef Barbara Lynch

Prune-Stuffed Gnocchi with Foie Gras-Vin Santo Glaze by Chef Barbara Lynch

Behind the Burner: Roast Antelope with Carrot-Rosemary Sauce by Fossil Farms

Roast Antelope with Carrot-Rosemary Sauce by Fossil Farms

Behind the Burner: Carne Asada by Chef Kevin Long

Carne Asada by Chef Kevin Long

Venison and Mushroom Scallopini by Fossil Farms

Behind the Burner: Roast Mustard Rabbit With Spiced Apple Rings

Roast Mustard Rabbit With Spiced Apple Rings

Behind the Burner: Grilled Scottish Wood Pigeon with Pistachio Aioli, Spinach and Pomegranate Vinaigrette by Chef Craig Hopson

Grilled Scottish Wood Pigeon with Pistachio Aioli, Spinach and Pomegranate Vinaigrette by Chef Craig Hopson

Behind the Burner: Ostrich Steak with Sun-dried Blueberry Chutney by Fossil Farms

Ostrich Steak with Sun-dried Blueberry Chutney by Fossil Farms

Behind the Burner: Alligator Marsala by Fossil Farms

Alligator Marsala by Fossil Farms

Behind the Burner: Porcelet by Chef Kerry Heffernan

Porcelet by Chef Kerry Heffernan

Chinese Duck Salad by D'Artagnan

Barbecued Venison Rib Chops with Rosemary Leaves by Fossil Farms

Mountaineer Stew by Fossil Farms

Lemon-Herb Alligator Stew by Fossil Farms

Behind the Burner: Rabbit Stew with Mustard by D'Artagnan

Rabbit Stew with Mustard by D'Artagnan

Behind the Burner: Irish Stew Variation I by D'Artagnan

Irish Stew Variation I by D'Artagnan

Behind the Burner: Irish Stew Variation II by D'Artagnan

Irish Stew Variation II by D'Artagnan

Roasted Wild/Heritage Turkey with Apple Sausage Dressing by D'Artagnan

Behind the Burner: Molasses Duck with Smoked Vegetable Dressing By Chef Dean Fearing

Molasses Duck with Smoked Vegetable Dressing By Chef Dean Fearing

Behind the Burner: Old Vine Cabernet & Fire Grilled Garlic Marinade Filet Mignon by Tavern Direct

Old Vine Cabernet & Fire Grilled Garlic Marinade Filet Mignon by Tavern Direct

Behind the Burner: Lamb Chops with Balsamic Reduction by Divya Gugnani

Lamb Chops with Balsamic Reduction by Divya Gugnani

Behind the Burner: Turkey Leg Confit by Chef Maximo Lopez May

Turkey Leg Confit by Chef Maximo Lopez May

Behind the Burner: Roasted Turkey with Pan Gravy by Chef Maximo Lopez May

Roasted Turkey with Pan Gravy by Chef Maximo Lopez May

Lamb Paillard with Cumin Yogurt and Mint Pesto from Benvenuto

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